This spicy Caramelized Onion Hummus will impress your visitors. The onions were sautéed with cumin seeds, which added a flavor punch. Grab some crackers and delve into this creamy, flavorful dip.
Ingredients :
EVOO (extra-virgin olive oil)
2 finely sliced red onions
1 tablespoon cumin seeds
2 x 400g washed and drained tin chickpeas
1 garlic clove, big
5 tablespoons water
5 tbsp olive oil (extra-virgin)
4 tablespoons lemon juice
tahini, 2 heaping tablespoons
Method :
- In a saucepan over medium heat, heat a splash of extra-virgin olive oil. Cook, stirring regularly, for 1 minute after adding the cumin seeds.
- Season the onions generously with sea salt and freshly ground black pepper.
- Reduce the heat to low/medium-low and simmer, stirring periodically, for 30 minutes, or until very soft and caramelized.
- Don’t rush through the process! It takes time to caramelize onions. If the onions begin to stick, add a splash of water and stir to incorporate.
- Set aside the cooked onions in a small bowl or plate to cool.
In a food processor or high-powered blender, combine the caramelized onions and remaining ingredients and season liberally with sea salt and freshly ground black pepper.
Serve it with flatbread.
